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This Cheesesteak Tortellini in Rich Provolone Sauce transforms the classic Philadelphia sandwich into a hearty pasta dish that combines tender tortellini with savory steak, peppers, and onions, all enveloped in a creamy provolone cheese sauce. It brings together the best of Italian pasta and American street food for a comforting meal.
This recipe became an instant hit in my household after I created it during a snowstorm when we were craving both pasta and cheesesteaks but couldn't go out. My teenage son now requests it weekly, claiming it's better than both the original sandwich and regular pasta dishes.
Ingredients
- Cheese tortellini: Fresh preferred for its tender texture and quick cooking time
- Thinly sliced ribeye or sirloin beef: Look for marbling for the most authentic cheesesteak flavor
- Onion and green bell pepper: These create the classic cheesesteak vegetable base
- Provolone cheese: Use a good quality aged provolone for the richest sauce flavor
- Butter and flour: These create the roux that thickens your sauce perfectly
- Milk: Whole milk creates the creamiest sauce but 2% works in a pinch
- Olive oil: Helps prevent the tortellini from sticking and adds flavor to the beef
- Salt and pepper: Fresh ground pepper makes a noticeable difference here
Step-by-Step Instructions
- Cook the Tortellini:
- Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions until just al dente typically 2 to 3 minutes for fresh and 5 to 7 minutes for frozen. Be careful not to overcook as they will continue cooking slightly when combined with the hot sauce. Drain thoroughly and toss immediately with olive oil in a large bowl to prevent sticking. The olive oil creates a light coating that keeps the pasta from clumping while you prepare the other components.
- Prepare the Cheesesteak Filling:
- Heat a large skillet over medium high heat until you can feel warmth radiating when you hold your hand above it. Add olive oil and swirl to coat the pan. Add the beef in a single layer allowing it to sear for 30 seconds before stirring. Add the sliced onions and peppers to the skillet with the beef. Cook the mixture for 7 to 9 minutes stirring occasionally until the beef is no longer pink and the vegetables have softened and begun to caramelize at the edges. The slight browning of the vegetables adds significant depth of flavor. Season generously with salt and freshly ground pepper. Transfer to a clean bowl and cover loosely with foil to keep warm.
- Create the Provolone Sauce:
- In the same skillet you used for the beef reduce heat to medium and add butter. Once melted sprinkle the flour evenly over the butter and whisk continuously for 2 minutes until it forms a smooth paste and smells slightly nutty. This step cooks out the raw flour taste. Very gradually add the milk about a quarter cup at a time whisking constantly to prevent lumps from forming. After all milk is incorporated continue cooking for 3 to 5 minutes until the sauce thickly coats the back of a spoon. Reduce heat to low and add the provolone cheese in three batches whisking until completely melted before adding more. This gradual addition prevents the sauce from breaking or becoming grainy. Season with salt and pepper to taste.
- Combine and Serve:
- Return the beef and vegetable mixture to the skillet with the provolone sauce and stir to combine. Gently fold in the cooked tortellini using a rubber spatula to avoid breaking the pasta. Coat everything evenly with the sauce allowing the mixture to heat through for about 2 minutes. The tortellini will absorb some of the sauce flavors while remaining distinct. Serve immediately in warmed bowls garnished with additional shredded provolone if desired.
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The provolone cheese is truly the star of this recipe. I discovered that using an aged provolone rather than mild makes a tremendous difference in the depth of flavor. My family particularly loves this dish on Sunday evenings as we gather around the table and share stories from the week. Something about the combination of pasta and cheesesteak flavors seems to inspire conversation.
Make Ahead Options
This dish works beautifully as a make ahead meal. Prepare all components separately and refrigerate for up to two days. When ready to serve reheat the sauce with a splash of milk to thin if necessary then add the tortellini and beef mixture. You can also assemble the entire dish transfer to a baking dish top with extra provolone and refrigerate. Bake covered at 350°F for 20 minutes then uncovered for 10 minutes until bubbly.
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Freezing Instructions
While the assembled dish doesnt freeze well you can freeze components separately. Cook the tortellini to slightly less than al dente toss with olive oil and freeze in a single layer before transferring to freezer bags. The cheesesteak filling freezes perfectly for up to three months. The cheese sauce should be made fresh but can be prepared up to three days ahead and refrigerated. Simply whisk well while reheating and add a splash of milk if needed.
Regional Variations
This recipe draws inspiration from Philadelphia style cheesesteaks but can be adapted to other regional preferences. For a South Philly authentic version use thinly shaved ribeye and consider adding a few hot cherry peppers. If you prefer a New York style approach add mushrooms to the vegetable mix. In some parts of New Jersey they add tomato sauce to cheesesteaks which can be incorporated here by adding 1/2 cup of marinara to the provolone sauce for a pink sauce variation.
Frequently Asked Questions
- → Can I use frozen tortellini for this dish?
Yes, both fresh and frozen tortellini work well. Just follow the package instructions for cooking times.
- → What cut of beef is best for the cheesesteak filling?
Thinly sliced ribeye or sirloin steaks are ideal for their tenderness and flavor.
- → Can I substitute provolone cheese?
Absolutely. Try mozzarella, fontina, or even gouda for a different flavor profile.
- → How do I prevent the sauce from being lumpy?
Whisk the flour and butter to form a smooth roux, then gradually add milk while whisking constantly to avoid lumps.
- → What can I serve with this dish?
A fresh green salad or crusty garlic bread pairs wonderfully with the rich flavors of the dish.